Double Peanut Butter Chocolate Cups (like Reece’s, only much better!)

Bottom Layer:

2 Tbsp melted coconut oil
4 Tbsp smooth peanut butter
1/2 tsp vanilla stevia

Stir until smooth. Set 10 mini muffin pan liners onto a tray or plate. Pour one tablespoon into each muffin cup liner without dribbling it down the inside (or you’ll get streaks in the final product!). Put it in the freezer on a flat surface.

Top Layer:

2 Tbsp melted coconut oil
4 Tbsp smooth peanut butter
1/4 cup unprocessed cocoa powder
1 tsp vanilla stevia

Stir until smooth. Remove the pan with the bottom layer from the freezer. Add 1 Tbsp of the chocolate mixture to each muffin cup liner. It will fill them all the way to the top! Put the tray back in the freezer for 15 minutes.

They're really addictive. The one thing I did find though is that you need to keep them chilled or they lose their shape really quickly.

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